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Feng S, Zhang J, Luo X, Xu Z, Liu K, Chen T, Zhou L, Ding C. Green extraction of polysaccharides from Camellia oleifera fruit shell using tailor-made deep eutectic solvents. Int J Biol Macromol 2023; 253:127286. [PMID: 37813220 DOI: 10.1016/j.ijbiomac.2023.127286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 09/22/2023] [Accepted: 10/05/2023] [Indexed: 10/11/2023]
Abstract
Camellia oleifera fruit shells are often discarded as byproducts in the C. oleifera industry. There is a general interest in isolating high-value natural products to valorize those fruit shells with green, rapid, and effective extraction methods. This study employed 43 combinations of deep eutectic solvents (DESs) to extract polysaccharides from C. oleifera fruit shells. Two choline chloride-based DESs and a ternary DES with propionic acid and 1,3-butanediol as hydrogen bond donors exhibited relatively high extraction efficiency. The polysaccharide yield reached 15.03 ± 0.35 % under optimized extraction time (55 min), extraction temperature (70 °C), and DES water content (33.33 %). The physicochemical composition and preliminary structure of obtained polysaccharides were characterized. Additionally, DESs-extracted polysaccharides exhibited higher in vitro antioxidant activities and hypoglycemic effects compared to water-extracted polysaccharides. These findings suggested that the optimized DES-assisted extraction method could be a potential approach for polysaccharides extraction from C. oleifera.
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Affiliation(s)
- Shiling Feng
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Jie Zhang
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Xue Luo
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Zhou Xu
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, Xichang University, Xichang 615000, Sichuan Province, China
| | - Kuan Liu
- College of Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Tao Chen
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Lijun Zhou
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Chunbang Ding
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China.
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2
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Hu T, Zhou L, Kong F, Wang S, Hong K, Lei F, He D. Effects of Extraction Strategies on Yield, Physicochemical and Antioxidant Properties of Pumpkin Seed Oil. Foods 2023; 12:3351. [PMID: 37761059 PMCID: PMC10529489 DOI: 10.3390/foods12183351] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 09/03/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
This study investigated the effects of three extraction methods, including cold pressing (CP), microwave pretreatment pressing (MP), and supercritical fluid extraction (SFE), on the yield, physicochemical properties, bioactive compounds content, and antioxidant properties of pumpkin seed oil (PSO). Furthermore, the correlation between bioactive compounds and the antioxidant properties of PSO was determined. The results revealed that the yield of PSO extracted using the three methods was in the order of SFE > MP > CP. Additionally, the PSO generated by SFE showed the highest unsaturated fatty acid content, followed by MP and CP. Additionally, MP-PSO exhibited the highest acid value and saponification value, while SFE-PSO displayed the highest moisture content, peroxide value, and iodine value. Moreover, the PSO generated by MP demonstrated superior antioxidant properties compared to that of PSOs from CP and SFE in the oxidation induction, DPPH, FRAP, and ABTS tests. Finally, the correlation analysis revealed that specific types of bioactive compounds, such as β-sitosterol and γ-tocopherol, were highly correlated with the antioxidant properties of PSOs. Consequently, this study provides comprehensive knowledge regarding PSO extraction, physicochemical properties, bioactive compound extraction, and the correlated antioxidant properties.
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Affiliation(s)
- Tianyuan Hu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (T.H.); (L.Z.); (F.K.); (K.H.); (D.H.)
| | - Li Zhou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (T.H.); (L.Z.); (F.K.); (K.H.); (D.H.)
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
- Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, Wuhan 430023, China;
| | - Fan Kong
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (T.H.); (L.Z.); (F.K.); (K.H.); (D.H.)
| | - Shu Wang
- Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, Wuhan 430023, China;
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430023, China
| | - Kunqiang Hong
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (T.H.); (L.Z.); (F.K.); (K.H.); (D.H.)
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
- Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, Wuhan 430023, China;
| | - Fenfen Lei
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (T.H.); (L.Z.); (F.K.); (K.H.); (D.H.)
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
- Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, Wuhan 430023, China;
| | - Dongping He
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (T.H.); (L.Z.); (F.K.); (K.H.); (D.H.)
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
- Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, Wuhan 430023, China;
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3
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Wang Y, Yu L, Shehzad Q, Kong W, Wu G, Jin Q, Zhang H, Wang X. A comprehensive comparison of Chinese olive oils from different cultivars and geographical origins. Food Chem X 2023; 18:100665. [PMID: 37091515 PMCID: PMC10114164 DOI: 10.1016/j.fochx.2023.100665] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/20/2023] [Accepted: 03/26/2023] [Indexed: 03/31/2023] Open
Abstract
China has become increasingly interested in producing olive oil in recent years. In this study, we determined the characteristics of virgin olive oil in five typical cultivars (cv. 'Arbequina,' 'Coratina,' 'Ezhi 8,' 'Frantoio,' and 'Koroneiki') from two of the most suitable production areas for olive cultivation in China. In addition, linear discriminant analysis (LDA) was used to differentiate oils originating from various cultivars and geographical origins. Heatmap was also constructed to describe the differences straightly. Compared to Xichang oils, Longnan oils generally contained higher levels of C18:0, lignans, total esters and total furans, and lower levels of phenolic acids and phenolic alcohols. A variety of cultivars differed in total sterols, hydroxytyrosol derivatives, and volatile compounds. Coratina oils showed excellent properties in two regions. Our findings are closely related to select the optimum olive cultivars in different regions to promote the development of Chinese olive industry scientifically.
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Tang F, Li C, Yang X, Lei J, Chen H, Zhang C, Wang C. Effect of Variety and Maturity Index on the Physicochemical Parameters Related to Virgin Olive Oil from Wudu (China). Foods 2022; 12:foods12010007. [PMID: 36613224 PMCID: PMC9818180 DOI: 10.3390/foods12010007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/08/2022] [Accepted: 12/14/2022] [Indexed: 12/24/2022] Open
Abstract
Physical parameters (i.e., extraction yield, oil content), chemicals (i.e., fatty acids, phenolics) and oxidative stability associated with virgin olive oil (VOO) from ten varieties in Wudu, China, were analyzed as a function of maturity index and variety by multivariate analysis models. Most of the analytical parameters were significantly affected by the variety and maturity index, and the former was more influential than the latter. Phenolics were the principal factor dividing the ten varieties into four groups. High phenolic levels were observed in the 'Koroneiki' group and 'Manzanilla' group, but the oil extractability index differentiated between them, being the highest and lowest, respectively. The 'Koroneiki' group demonstrated high oil productivity and oil quality, which was worthy of promotion in large-scale cultivation. High amounts of linoleic enhanced the VOO health benefits of 'Ascolana tenera, Arbequina and Zhongshan24' group, but brought the risk of shortening the shelf-life. The 'Ulliri Bardhe, Empeltre, Ezhi8, Yuntai14 and Picual' group clustered for the higher relative value of oleic acid. The maturity index had significant negative effects on the content of total phenolics, oleacein, oleocanthal, and oleic acid, but had a positive effect on the extractability index, which suggested that varieties with low phenolics and oleic acid levels should be harvested early.
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Affiliation(s)
- Fengxia Tang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Chuan Li
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Xiaoran Yang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Jiandu Lei
- College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Hongxia Chen
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
| | - Changwei Zhang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Chengzhang Wang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
- Correspondence:
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5
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Feng S, Tang M, Jiang Z, Ruan Y, Liu L, Kong Q, Xiang Z, Chen T, Zhou L, Yang H, Yuan M, Ding C. Optimization of Extraction Process, Structure Characterization, and Antioxidant Activity of Polysaccharides from Different Parts of Camellia oleifera Abel. Foods 2022; 11:3185. [PMID: 37430934 PMCID: PMC9602086 DOI: 10.3390/foods11203185] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/20/2022] [Accepted: 09/28/2022] [Indexed: 10/11/2023] Open
Abstract
The flowers, leaves, seed cakes and fruit shells of Camellia oleifera are rich in bioactive polysaccharides, which can be used as additives in food and other industries. In this study, a Box-Behnken design was used to optimize the extraction conditions of polysaccharides from C. oleifera flowers (P-CF), leaves (P-CL), seed cakes (P-CC), and fruit shells (P-CS). Under the optimized extraction conditions, the polysaccharide yields of the four polysaccharides were 9.32% ± 0.11 (P-CF), 7.57% ± 0.11 (P-CL), 8.69% ± 0.16 (P-CC), and 7.25% ± 0.07 (P-CS), respectively. Polysaccharides were mainly composed of mannose, rhamnose, galacturonic acid, glucose, galactose, and xylose, of which the molecular weights ranged from 3.31 kDa to 128.06 kDa. P-CC had a triple helix structure. The antioxidant activities of the four polysaccharides were determined by Fe2+ chelating and free radical scavenging abilities. The results showed that all polysaccharides had antioxidant effects. Among them, P-CF had the strongest antioxidant activity, of which the highest scavenging ability of DPPH•, ABTS•+, and hydroxyl radical could reach 84.19% ± 2.65, 94.8% ± 0.22, and 79.97% ± 3.04, respectively, and the best chelating ability of Fe2+ could reach 44.67% ± 1.04. Overall, polysaccharides extracted from different parts of C. oleifera showed a certain antioxidant effect, and could be developed as a new type of pure natural antioxidant for food.
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Affiliation(s)
- Shiling Feng
- College of Life Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Min Tang
- College of Life Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Zhengfeng Jiang
- College of Life Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Yunjie Ruan
- College of Life Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Li Liu
- College of Life Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Qingbo Kong
- College of Life Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Zhuoya Xiang
- College of Life Science, Sichuan Agricultural University, Ya’an 625014, China
- Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
| | - Tao Chen
- College of Life Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Lijun Zhou
- College of Life Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Hongyu Yang
- College of Life Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Ming Yuan
- College of Life Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Chunbang Ding
- College of Life Science, Sichuan Agricultural University, Ya’an 625014, China
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6
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Chemical composition and potential bioactivities of essential oil from Quercus mongolica bark. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
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7
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Phenolic Transition from Olive Fruits at Different Ripening Stages to Olive Oil: Process Optimization and Determination by Spectrophotometric and Chromatographic Methods. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02364-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Oteri M, Rigano F, Micalizzi G, Casale M, Malegori C, Dugo P, Mondello L. Comparison of lipid profile of Italian Extra Virgin Olive Oils by using rapid chromatographic approaches. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104531] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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9
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Biochemical Characterization of Six Traditional Olive Cultivars: A Comparative Study. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050416] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Olives are an essential ingredient in Turkish food culture. Turkey has grown to become one of the top five producers of olives and olive oils in the world. Olive trees in general are found in the coastal parts of the country. The fruits of six traditional cultivars of olive (Gemlik, Domat, Memecik, Ayvalik, Cilli, and Adana Topagi), grown in Adana, were characterized based on their fruit skin color, the amount of chlorophylls, fatty acids, antioxidant activity, and total phenolic compounds, as well as volatile compounds. The international cultivar Manzanilla, grown in the same orchards as the traditional cultivars, was also included in the study to make a comparison. Compared to the Manzanilla cultivar, Memecik showed the highest amount of total phenolic content and antioxidant activity with the highest level of lightness, blueness/yellowness, and color intensity. Ayvalik presented the highest level of greenness/redness. Although the highest fruit lightness and darkness were found in the Cilli cultivar, with the highest amount of chlorophyll a (2.63 mgL−1), there was more chlorophyll b in Adana Topagi fruits (3.34 mgL−1). The highest percentage of fatty acids was found in the Gemlik cultivar of 66.81%, among which oleic acid was the major component. The total aldehydes ranged between 33.43% and 50.60%. Compared to Manzanilla and the traditional cultivars, the Domat cultivar had the highest amount of hexanal of 44.42%. Adana Topagi had the highest amount of alcohols (61.34%) and acids (1.31%). Memecik registered the highest amount of ketones (17.86%) and terpenes (20.34%). Among all cultivars, Manzanilla displayed the highest amount of esters (2.30%). In this study, traditional cultivars were found to be the richest in health-promoting chemicals. Furthermore, a significant variability among the cultivars was revealed, implying that metabolic fingerprinting approaches could be used to differentiate cultivars once more research into the effects of the growing conditions and environmental factors on the chemical profiles of each cultivar is carried out.
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10
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Lü X, Ma J, Yan H, Yang L, Ren X, Guo J, Yong Q, Kong W, Deng Y. Effect of degree of ripening on the quality of virgin olive oils produced in Longnan, China. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12533] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Xiaofei Lü
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Junyi Ma
- College of Life Science Northwest Normal University Lanzhou P. R. China
- Bioactive Products Engineering Research Center for Gansu Distinctive Plants Northwest Normal University Lanzhou P. R. China
| | - Huiqiang Yan
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Lihua Yang
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Xiaoxia Ren
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Junwei Guo
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Qiaoning Yong
- Institutes of Olive Longnan Academy of Economic Forestry Wudu P. R. China
| | - Weibao Kong
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Yu Deng
- Institutes of Olive Longnan Academy of Economic Forestry Wudu P. R. China
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11
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Rodrigues N, Casal S, Pinho T, Cruz R, Baptista P, Martín H, Asensio-S.-Manzanera MC, Peres AM, Pereira JA. Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain). Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03858-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Abstract
Oleuropein, a bitter substance that exists in olive leaves, can be hydrolyzed to hydroxytyrosol. These are the main phenolic compounds, and they have beneficial properties to human bodies. In this study, we established a simple and new method to determine oleuropein and hydroxytyrosol quickly by HPLC. HPLC conditions were set as follows: water (A) acetonitrile (B) as mobile phase, gradient elution orders: 90%A–10%B for 0–10 min, 80%A–20%B for 14–30 min, and then change to 90%A–10%B for 30–33 min; detection wavelength: 280 nm. Compared with other detection methods, the method simplified the elution procedure and shortened the time. Additionally, we provided a better drying method and preservation of olive leaves in tea drinking production that were air-dried at room temperature of 25 °C.
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13
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Cervantes-Paz B, Yahia EM. Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses. Compr Rev Food Sci Food Saf 2021; 20:4120-4158. [PMID: 34146454 DOI: 10.1111/1541-4337.12784] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 05/06/2021] [Accepted: 05/17/2021] [Indexed: 12/30/2022]
Abstract
Avocado is a subtropical/tropical fruit with creamy texture, peculiar flavor, and high nutritional value. Due to its high oil content, a significant quantity of avocado fruit is used for the production of oil using different methods. Avocado oil is rich in lipid-soluble bioactive compounds, but their content depends on different factors. Several phytochemicals in the oil have been linked to prevention of cancer, age-related macular degeneration, and cardiovascular diseases and therefore have generated an increase in consumer demand for avocado oil. The aim of this review is to critically and systematically analyze the worldwide production and commercialization of avocado oil, its extraction methods, changes in its fat-soluble phytochemical content, health benefits, and new trends and applications. There is a lack of information on the production and commercialization of the different types of avocado oil, but there are abundant data on extraction methods using solvents, centrifugation-assisted aqueous extraction, mechanical extraction by cold pressing (varying concentration and type of enzymes, temperature and time of reaction, and dilution ratio), ultrasound-assisted extraction, and supercritical fluid to enhance the yield and quality of oil. Extensive information is available on the content of fatty acids, although it is limited on carotenoids and chlorophylls. The effect of avocado oil on cancer, diabetes, and cardiovascular diseases has been demonstrated through in vitro and animal studies, but not in humans. Avocado oil continues to be of interest to the food, pharmaceutical, and cosmetic industries and is also generating increased attention in other areas including structured lipids, nanotechnology, and environmental care.
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Affiliation(s)
- Braulio Cervantes-Paz
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Juriquilla, México.,Instituto de Investigación de Zonas Desérticas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México
| | - Elhadi M Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Juriquilla, México
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14
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Liu N, Han R, Huo H, Wang H, Bai W, Kong W, Bai X, Ma J, Wang J, Liang J, Zhang J. Quality Assessment of Five Mono-cultivar Virgin Olive Oils Produced in Longnan (China) from 2013 to 2017. J Oleo Sci 2021; 70:297-308. [PMID: 33583918 DOI: 10.5650/jos.ess20120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
The aim of this work was to evaluate the quality of the five mono-cultivar (Frantoio, Leccino, Picholine, Coratina and Ezhi-8) virgin olive oils (Mc-VOOs) produced in Longnan (China) from 2013 to 2017 through analysing the organoleptic quality, physicochemical properties, phenolic contents, antioxidant activity and fatty acid composition. The leading principal components for assessing the quality of Mc-VOOs were extracted by principal component analysis (PCA). The results indicated that the five Mc-VOOs showed obvious differences (p < 0.05) in flavour and substance composition with the variation of cultivar and production year; however, the same cultivar of VOO displayed certain homogeneity in five consecutive years of assessment. The five Mc-VOOs were rich in phenolic compounds and unsaturated fatty acids such as oleic acid. The quality of VOO was mainly determined by the genetic characteristics of olive cultivar, meanwhile, fruit maturity, soil and climate factors also affected its quality. The content of phenolic compound, DPPH· scavenging rate, proportion of unsaturated fatty acids and iodine value of Coratina were the highest, on the contrary, Ezhi-8 was the lowest in general. The results of PCA showed that the five leading principal components to evaluate the quality of Mc-VOOs were oleic acid, linoleic acid, acid value, total phenol and trace components (such as C20:1 and squalene) successively. In conclusion, the five Mc-VOOs from Longnan show excellent quality and have certain uniformity in different production years.
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Affiliation(s)
- Na Liu
- College of Life Sciences, Northwest Normal University
| | - Rui Han
- College of Chemistry & Pharmacy, Northwest Agriculture & Forestry University
| | - Huanran Huo
- College of Life Sciences, Northwest Normal University
| | - Hui Wang
- College of Life Sciences, Northwest Normal University
| | - Wanming Bai
- Longnan Garden City Olive Technology Development Co., LTD
| | - Weibao Kong
- College of Life Sciences, Northwest Normal University
| | - Xiaoyong Bai
- Longnan Garden City Olive Technology Development Co., LTD
| | - Junyi Ma
- College of Life Sciences, Northwest Normal University
| | - Junlong Wang
- College of Life Sciences, Northwest Normal University
| | - Junyu Liang
- College of Life Sciences, Northwest Normal University
| | - Ji Zhang
- College of Life Sciences, Northwest Normal University
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15
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Fatty Acid Composition from Olive Oils of Portuguese Centenarian Trees Is Highly Dependent on Olive Cultivar and Crop Year. Foods 2021; 10:foods10030496. [PMID: 33669026 PMCID: PMC7996587 DOI: 10.3390/foods10030496] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 02/19/2021] [Accepted: 02/22/2021] [Indexed: 01/18/2023] Open
Abstract
The high proportions of monounsaturated fatty acids (MUFA) represent one of the most important technological and nutritional features of olive oils. The present study details the fatty acid (FA) composition of autochthonous cultivars (Lentisca, Madural, Redondal, Rebolã, Verdeal, and Verdeal Transmontana) produced from centenarian trees during five crop years (2013-2017). Olive cultivar highly influenced the FA composition, namely, oleic acid (70.3% for Madural to 80.7% for Redondal) and palmitic acid (10.4% for Lentisca to 13.5% for Verdeal). Similarly, crop year significantly influenced the individual FA contents. Principal component analysis of FA data enabled the unsupervised classification by cultivar and, within each cultivar, by crop year. Furthermore, the levels of nine individual FAs, together with the polyunsaturated fatty acid contents, selected using the simulated annealing algorithm, allowed for their correct classification, on the basis of linear discriminant analysis, according to the olive cultivar, with an overall sensitivity of 92%, for leave-one-out cross-validation procedure. Globally, the cultivar effect superimposed that of crop year, showing that some cultivars, such as Redondal and Verdeal Transmontana, have consistently high and homogeneous proportions of MUFA, indicating that they are worth exploring in terms of future selection of cultivars that are able to produce olive oils with increased nutritional value and that are less prone to oxidation.
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16
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Capriotti AL, Cerrato A, Aita SE, Montone CM, Piovesana S, Laganà A, Cavaliere C. Degradation of the polar lipid and fatty acid molecular species in extra virgin olive oil during storage based on shotgun lipidomics. J Chromatogr A 2021; 1639:461881. [PMID: 33486446 DOI: 10.1016/j.chroma.2021.461881] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 12/17/2020] [Accepted: 01/02/2021] [Indexed: 12/15/2022]
Abstract
Among the bioactive compounds present in extra-virgin olive oil, polar lipids and free fatty acids are minor compounds with well-known nutritional values and have been studied for traceability and adulteration investigations as well. In the present paper, the simultaneous characterization of polar lipids and free fatty acids in a pool of fifteen EVOO samples was achieved by means of reversed phase C18 analysis coupled to negative polarity high-resolution mass spectrometry. A total of 24 polar lipids, comprising 19 phospholipids and 5 sulfolipids, and 27 free fatty acids were tentatively identified, including several odd-chain and very long-chain fatty acids at trace levels. Moreover, a one-month study of lipid degradation on simulated storage conditions was carried out thanks to the set-up of a dedicated approach for degradation product analysis which was implemented of Compound Discoverer software. By virtue of the customized data processing workflow, more than forty compounds were tentatively identified, including compounds deriving from hydrolysis and oxidation reactions. Finally, by analysis of peak area trends, phosphoester hydrolyses of polar heads of phospholipids emerged as the fastest reactions, followed by glycerol ester hydrolyses and oxidative processes.
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Affiliation(s)
- Anna Laura Capriotti
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, Rome 00185, Italy
| | - Andrea Cerrato
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, Rome 00185, Italy
| | - Sara Elsa Aita
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, Rome 00185, Italy
| | - Carmela Maria Montone
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, Rome 00185, Italy
| | - Susy Piovesana
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, Rome 00185, Italy
| | - Aldo Laganà
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, Rome 00185, Italy; CNR NANOTEC, Campus Ecotekne, University of Salento, Via Monteroni, Lecce 73100, Italy.
| | - Chiara Cavaliere
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, Rome 00185, Italy
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Demirag O, Konuskan DB. Quality Properties, Fatty Acid and Sterol Compositions of East Mediterranean Region Olive Oils. J Oleo Sci 2021; 70:51-58. [PMID: 33431772 DOI: 10.5650/jos.ess20179] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, important physicochemical properties, fatty acid and sterol compositions of olive oils from the olives which harvested from Mersin (Buyuk Topak Ulak, Gemlik, Sari Ulak), Adana (Gemlik), Osmaniye (Gemlik) and Hatay (Gemlik, Kargaburun, Hasebi, Halhali) in the Eastern Mediterranean region of Turkey have been investigated. Ripening index and oil yield analysis of the olives and free fatty acids, peroxide value, UV absorbance (K232, K270), fatty acid composition, sterol composition, erythrodiol+uvaol content, and total sterol analysis of the olive oil samples were carried out. The levels of free acidity in the olive oil samples ranged from 0.39% (Hatay Gemlik: HG3) to 2.23% (Mersin Gemlik: MG). Peroxide value ranged from 8.87 to 18.87 meq O2/kg. As K232 values in the oils fluctuated between 1.4370 and 2.3970, K270 values varied between 0.1270 and 0.1990. The results showed that all ΔK values were lower than the maximum legal limit of 0.01. The main fatty acid in all oil samples was oleic acid, ranging from 58.72% (Hatay Hasebi: HHs) to 74.54% (Hatay Gemlik: HG2). Palmitic acid values were within the percentage of 12.83% (Hatay Kargaburun: HK) to 18.50% (HHs). Total sterol content varied from 720.41 mg/kg (Hatay Kargaburun: HK) to 4519.17 mg/kg (Buyuk Topak Ulak: BTU). The β-sitosterol percentage of olive oils ranged from 76.12% (Adana Gemlik: AG) to 94.23% (Buyuk Topak Ulak: BTU). The results of this study indicated that variety significantly affect the quality indices, fatty acid and sterol compositions of olive oils significantly varied among varieties.
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18
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Wang Y, Yu L, Zhao A, Karrar E, Zhang H, Jin Q, Wu G, Yang X, Chen L, Wang X. Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12449] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Yongjin Wang
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Le Yu
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Anni Zhao
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Emad Karrar
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Hui Zhang
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Gangcheng Wu
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Xiaoyan Yang
- Shandong Provincial Key Laboratory of Oil and Fat Processing Technology Binzhou Shandong 256500 China
| | - Li Chen
- Hubei Provincial Institute for Food Supervision and Test Wuhan Hubei 430000 China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
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19
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Cnidoscolus quercifolius: Nutritional value, bioactive activity and potential application of seed and its derivatives in human nutrition. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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20
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Bolek S. Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102423] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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21
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Wang Y, Yu L, Zhu Y, Zhao A, Zhang F, Zhang H, Jin Q, Wu G, Wang X. Chemical Profiles of Twenty-three Monovarietal Olive Oils Produced in Liangshan Region of China. J Oleo Sci 2020; 69:605-615. [PMID: 32404545 DOI: 10.5650/jos.ess19265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The main objective of this study was to differentiate twenty-three monovarietal olive oils produced in China (Azappa, Thiaki, Leucocarpa ovoid, manzanillo de labata, etc.) by studying their physicochemical properties, fatty acid profiles and oxidative stability. The majority of analytical indicators had statistically significant differences (p < 0.05). The tested cultivars produced excellent olive oils with an appreciable amount of natural antioxidants and chemical composition within the legal range. Our results demonstrate that Leucocarpa ovoid oil was characterized by high mean levels of total phenols (401.8 mg/kg), oleic acid (79.62%) and oxidative stability (18.64 h). Additionally, five types of olive oil were selected due to their high overall quality. Investigation of virgin olive oils indicates that the differences in the fatty acid profiles, phenols, sterols and tocopherols may be caused by genetic factors. The principal components analysis (PCA) results showed a strong differentiation between various cultivars in regard to their fatty acid composition and phenol, sterol and tocopherol levels. These components can be effective tools for efficient comparison and differentiation of these cultivars. To the best of our knowledge, this is the first work on the differentiation of the chemical constituents of virgin olive oils.
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Affiliation(s)
- Yongjin Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University.,National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University
| | - Le Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University.,National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University
| | - Yuting Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University.,National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University
| | - Anni Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University.,National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University
| | - Fei Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University.,National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University.,National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University.,National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University.,National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University.,National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University
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22
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Klikarová J, Česlová L, Kalendová P, Dugo P, Mondello L, Cacciola F. Evaluation of Italian extra virgin olive oils based on the phenolic compounds composition using multivariate statistical methods. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03484-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Huang S, Wang Q, Wang Y, Ying R, Fan G, Huang M, Agyemang M. Physicochemical characterization and antioxidant activities of Chongqing virgin olive oil: effects of variety and ripening stage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00447-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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24
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Optimizing the Extraction of Polysaccharides from Bletilla ochracea Schltr. Using Response Surface Methodology (RSM) and Evaluating their Antioxidant Activity. Processes (Basel) 2020. [DOI: 10.3390/pr8030341] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Bletilla ochracea Schltr. polysaccharides (BOP) have a similar structure to Bletilla striata (Thunb.) Reichb.f. (Orchidaceae) polysaccharides (BSP). Therefore, BOP can be considered as a substitute for BSP in the food, pharmaceuticals and cosmetics fields. To the best of our knowledge, little information is available regarding the optimization of extraction and antioxidant activity of BOP. In this study, response surface methodology (RSM) was firstly used for optimizing the extraction parameters of BOP. The results suggested that the optimal conditions included a temperature of 82 °C, a duration of 85 min and a liquid/material ratio of 30 mL/g. In these conditions, we received 26.45% ± 0.18% as the experimental yield. In addition, BOP exhibited strong concentration-dependent antioxidant abilities in vitro. The half-maximal effective concentration (EC50) values of BOP against 1,1-diphenyl-2-picrylhydrazyl (DPPH·), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonate) (ABTS+·), hydroxyl (·OH) and superoxide anion (·O2−) radicals and ferrous ions (Fe2+) were determined as 692.16, 224.09, 542.22, 600.53 and 515.70 µg/mL, respectively. In conclusion, our results indicate that BOP can be a potential natural antioxidant, deserving further investigation.
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25
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Rodrigues N, Casal S, Cruz R, Peres AM, Baptista P, Pereira JA. GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12339] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
| | - Susana Casal
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of PharmacyUniversity of Porto Rua de Jorge Viterbo Ferreira, 228, Porto 4050‐313 Portugal
| | - Rebeca Cruz
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of PharmacyUniversity of Porto Rua de Jorge Viterbo Ferreira, 228, Porto 4050‐313 Portugal
| | - António M. Peres
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
| | - Paula Baptista
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
| | - José A. Pereira
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
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26
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Bastías-Montes JM, Monterrosa K, Muñoz-Fariña O, García O, Acuña-Nelson SM, Vidal-San Martín C, Quevedo-Leon R, Kubo I, Avila-Acevedo JG, Domiguez-Lopez M, Wei ZJ, Thakur K, Cespedes-Acuña CL. Chemoprotective and antiobesity effects of tocols from seed oil of Maqui-berry: Their antioxidative and digestive enzyme inhibition potential. Food Chem Toxicol 2019; 136:111036. [PMID: 31862287 DOI: 10.1016/j.fct.2019.111036] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 11/19/2019] [Accepted: 12/03/2019] [Indexed: 11/18/2022]
Abstract
Maqui-berry (Aristotelia chilensis) is the emerging Chilean superfruit with high nutraceutical value. Until now, the research on this commodity was focused on the formulations enriched with polyphenols from the pulp. Herein, contents of tocols were compared in the seed oil of Maqui-berry obtained through three different extraction methods followed by determining their antioxidative and enzyme inhibitions in-vitro. Firstly, oilseed was extracted with n-hexane (Soxhlet method), chloroform/methanol/water (Bligh and Dyer method) and pressing (industrial). These samples were used to access their effects against DPPH, HORAC, ORAC, FRAP, Lipid-peroxidation (TBARS), α-amylase, α-glucosidase, and pancreatic lipase. All the isomers of tocopherol and tocotrienol were identified, and β-sitosterol was the only sterol found in higher amounts than other vegetable oils. The Bligh and Dyer method could lead to the highest antioxidative capacity compared to Soxhlet and press methods likely because the latter have a higher amount of tocopherols. Further, seed oil from Maqui berry and their tocols (α, β, γ, δ-tocopherols, tocotrienols, and β-sitosterol) warrant clinical investigation for their antioxidative and antiobesity potential. Taken together, these findings provide relevant and suitable conditions for the industrial processing of Maqui-berry.
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Affiliation(s)
| | - Karen Monterrosa
- Departamento de Ingeniería en Alimentos, Universidad Del Bío-Bío, P.O. Box 447, Chillán, Chile
| | - Ociel Muñoz-Fariña
- Instituto de Ciencia y Tecnología en Alimentos, Universidad Austral de Chile, Valdivia, Chile
| | - Olga García
- Instituto de Ciencia y Tecnología en Alimentos, Universidad Austral de Chile, Valdivia, Chile
| | - Sergio M Acuña-Nelson
- Departamento de Ingeniería en Alimentos, Universidad Del Bío-Bío, P.O. Box 447, Chillán, Chile
| | - Carla Vidal-San Martín
- Departamento de Ingeniería en Alimentos, Universidad Del Bío-Bío, P.O. Box 447, Chillán, Chile
| | - Roberto Quevedo-Leon
- Departamento de Acuicultura y Recursos Agroalimentarios, Universidad de Los Lagos, Osorno, Chile
| | - Isao Kubo
- ESPM Department, UC-Berkeley, CA, 94720-3112, USA
| | | | - Mariana Domiguez-Lopez
- Departamento de Biología Celular y Desarrollo, Laboratorio 305-Sur, Instituto de Fisiología Celular. Universidad Nacional Autónoma de Mexico, Mexico D.F., Mexico
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Carlos L Cespedes-Acuña
- Department of Basic Sciences, Research Group in Chemistry and Biotechnology of Bioactive Natural Products, Faculty of Sciences, University of Bio-Bío, Andrés Bello Avenue, Chillan, Chile.
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Seasonal Variations in the Chemical Composition of Liangshan Olive Leaves and Their Antioxidant and Anticancer Activities. Foods 2019; 8:foods8120657. [PMID: 31817958 PMCID: PMC6963812 DOI: 10.3390/foods8120657] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 11/26/2019] [Accepted: 12/06/2019] [Indexed: 01/31/2023] Open
Abstract
The seasonal changes in the chemical composition of Olea europaea leaves from January to December at Liangshan (China) have been investigated. The highest total phenolic content (TPC), total flavonoid content (TFC), and free amino acid content (FAAC) levels were found in May and December, while the lowest levels were detected in April and September. The soluble protein content (SPC) and the soluble sugar content (SSC) were highest in spring but lowest in summer and winter. The levels of major phenolic compounds, including oleuropein, and luteolin-4’-O-glucoside, followed by apigenin-7-O-glucoside, quercetin, rutin, luteolin, and apigenin, increased during spring and winter but decreased during summer and autumn. In addition, phenolic extracts (PEs) showed dose-dependent antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and superoxide radical scavenging activity assays; the reducing power was tested. The anticancer activities of PE at various concentrations were assessed by a cell counting kit-8 (CCK-8), and the IC50 (50% effective concentration) to HEK293, HeLa, and S180 cells were 841.48, 7139, and 457.69 μg/mL, respectively. PE-treated S180 cells inhibited proliferation through activation of caspase-3/9 and disruption of the mitochondrial membrane potential. Thus, PE in Liangshan olive leaves possessed strong antioxidant and anticancer potential, and spring and winter were determined as optimal harvesting seasons.
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28
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Rodrigues N, Casal S, Peres AM, Baptista P, Pereira JA. Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars. Food Res Int 2019; 128:108759. [PMID: 31955734 DOI: 10.1016/j.foodres.2019.108759] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 10/13/2019] [Accepted: 10/16/2019] [Indexed: 12/25/2022]
Abstract
Mediterranean olive heritage richness is poorly characterized. Olive oils from minor cultivars of Northeast-Portugal (Lentisca, Madural, Rebolã, Redondal, Verdeal and Verdeal Transmontana) from centenarian trees were chemical and sensory characterized, aiming to identify autochthonous cultivars capable of producing differentiated olive oils. All oils, produced during two campaigns, were classified as extra virgin. Cv. Redondal showed the highest oxidative stability (OS), total phenols, vitamin E and C18:1/C18:2. Contrary, cv. Madural presented the lowest OS and C18:1/C18:2 ratios, supporting the importance of fatty acids on OS, while cv. Verdeal had the lowest total phenols and vitamin E contents. Sensory notes of tomato, apple, dry fruits, fresh herbs, tomato leaves and cabbage were predominant on the oils of most cultivars, whilst some attributes were more specific, such as banana and kiwi (Madural), cherry and apricot (cvs. Lentisca and Madural). The chemical and sensory diversity enabled the statistical discrimination of all cultivars and harvesting years.
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Affiliation(s)
- Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Susana Casal
- REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - António M Peres
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Paula Baptista
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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29
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Vásquez-Villanueva R, Plaza M, García MC, Turner C, Marina ML. A sustainable approach for the extraction of cholesterol-lowering compounds from an olive by-product based on CO 2-expanded ethyl acetate. Anal Bioanal Chem 2019; 411:5885-5896. [PMID: 31280476 PMCID: PMC6704084 DOI: 10.1007/s00216-019-01970-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 05/25/2019] [Accepted: 06/07/2019] [Indexed: 12/13/2022]
Abstract
Olive (Olea europaea) processing results in large amounts of by-products that contain valuable molecules such as phenolic compounds and phytosterols. These molecules have demonstrated to reduce blood cholesterol levels. This work proposes the development of a method to obtain simultaneously phenolic compounds and phytosterols from the olive stone using CO2-expanded liquid extraction. Hansen solubility parameters were employed for the theoretical prediction of the most suitable bio-based solvent to extract target compounds. The Box-Behnken experimental design was employed to select the optimal conditions of pressure (8-25 MPa), the molar fraction of CO2 in ethyl acetate (0.15-0.55), and the temperature (40-80 °C). Extracts showing the highest and the lowest reductions of micellar cholesterol solubility capacity were analyzed by gas chromatography coupled to mass spectrometry to find out the compounds responsible for this activity. Different phenolic compounds, free fatty acids, and phytosterols were identified in the extracts. β-Sitosterol and, especially, tyrosol and hydroxytyrosol were the compounds that primarily contributed to the reduction of micellar cholesterol solubility capacity.
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Affiliation(s)
- Romy Vásquez-Villanueva
- Departamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871, Alcalá de Henares, Madrid, Spain
- Department of Chemistry, Centre for Analysis and Synthesis, Lund University, P.O. Box 124, 22100, Lund, Sweden
| | - Merichel Plaza
- Departamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871, Alcalá de Henares, Madrid, Spain
- Instituto de Investigación Química Andrés M. del Río, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871, Alcalá de Henares, Madrid, Spain
| | - María Concepción García
- Departamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871, Alcalá de Henares, Madrid, Spain
- Instituto de Investigación Química Andrés M. del Río, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871, Alcalá de Henares, Madrid, Spain
| | - Charlotta Turner
- Department of Chemistry, Centre for Analysis and Synthesis, Lund University, P.O. Box 124, 22100, Lund, Sweden.
| | - María Luisa Marina
- Departamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871, Alcalá de Henares, Madrid, Spain.
- Instituto de Investigación Química Andrés M. del Río, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871, Alcalá de Henares, Madrid, Spain.
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Wang J, Zhang Y, Fang Z, Sun L, Wang Y, Liu Y, Xu D, Nie F, Gooneratne R. Oleic Acid Alleviates Cadmium-Induced Oxidative Damage in Rat by Its Radicals Scavenging Activity. Biol Trace Elem Res 2019; 190:95-100. [PMID: 30267311 DOI: 10.1007/s12011-018-1526-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Accepted: 09/14/2018] [Indexed: 11/30/2022]
Abstract
Toxic heavy metal cadmium wildly pollutes the environment and threats the human health. Effective treatment of cadmium-induced toxicity and organ damage is an important issue. Cadmium causes organ damage through inducing oxidative stress. Our previous study also found oleic acid (OA) synthesis-related gene can confer resistance to cadmium and alleviate cadmium-induced stress in yeast. However, its alleviation mechanism on cadmium stress especially in animals is still unclear. In this study, the alleviative effects of OA on cadmium and cadmium-induced oxidative stress in rats were investigated. Oral administration of 10, 20, and 30 mg/kg/day OA can significantly increase the survival rate of rats intraperitoneally injected with 30 mg/kg/day cadmium continuously for 7 days. Similar to ascorbic acid (AA), OA can significantly reduce the cadmium-induced lipid peroxidation in multiple organs of rats. The investigation of OA on superoxide dismutase (SOD) activity showed that OA increased the SOD activity of cadmium-treated rat organs. More important, OA reduced the level of superoxide radical O2- of cadmium-treated rat organs. And OA exhibited a strong DPPH radicals scavenging activity at dose of 10, 20 and 30 mg/mL, which may contributed to alleviating cadmium-induced oxidative stress. This study revealed that OA could significantly alleviate cadmium stress via reducing cadmium-induced lipid peroxidation and SOD activity inhibition through its radicals scavenging activity.
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Affiliation(s)
- Jingwen Wang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Mazhang District, Zhanjiang, 524088, China
| | - Yuanyuan Zhang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Mazhang District, Zhanjiang, 524088, China
| | - Zhijia Fang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Mazhang District, Zhanjiang, 524088, China.
| | - Lijun Sun
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Mazhang District, Zhanjiang, 524088, China
| | - Yaling Wang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Mazhang District, Zhanjiang, 524088, China.
| | - Ying Liu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Mazhang District, Zhanjiang, 524088, China
| | - Defeng Xu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Mazhang District, Zhanjiang, 524088, China
| | - Fanghong Nie
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Mazhang District, Zhanjiang, 524088, China
| | - Ravi Gooneratne
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury, 7647, New Zealand
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The Phenolic Fraction of Italian Extra Virgin Olive Oils: Elucidation Through Combined Liquid Chromatography and NMR Approaches. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01508-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Özcan MM, Juhaimi FA, Uslu N, Ghafoor K, Ahmed IAM, Babiker EE. The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils. J Oleo Sci 2019; 68:307-310. [PMID: 30930370 DOI: 10.5650/jos.ess18251] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, fatty acid composition and tocopherol contents of cold pressed olive oils belonged to Ayvalık, Gemlik, Domat, Çilli, Çöpaşı and Söbüaşı varieties were determined. The fatty acid composition of the olive oils showed differences depending on the olive variety. The major fatty acids such as oleic, linoleic and palmitic acids were found as 62.49-68.53%; 8.30-17.93%; 14.39-19.47%, respectively. The highest oleic, linoleic and palmitic acid contents were determined in the varieties of Çilli (68.53%), Söbüaşı (17.93%) and Gemlik (19.47%), respectively. Palmitic, oleic and linoleic fatty acids of the local varieties such as Çilli, Çöpaşı, Söbüaşı were similar to those of Ayvalık and Gemlik varieties. The most abundant isomer of tocopherol in olive oils was α-tocopherol (18.22-36.02 mg/100g). The highest α- and γ- tocopherols were observed in olive oils of Söbüaşı variety (36.02 mg/100g) and Gemlik variety (8.12 mg/100g), respectively. It is concluded that the olive variety is an important factor on the fatty acid composition and tocopherol content of the olive oil.
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Affiliation(s)
- Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University
| | - Fahad Al Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture, Selcuk University
| | - Kashif Ghafoor
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Isam A Mohamed Ahmed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Elfadil E Babiker
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
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Xu Z, Fu L, Feng S, Yuan M, Huang Y, Liao J, Zhou L, Yang H, Ding C. Chemical Composition, Antioxidant and Antihyperglycemic Activities of the Wild Lactarius deliciosus from China. Molecules 2019; 24:molecules24071357. [PMID: 30959889 PMCID: PMC6479662 DOI: 10.3390/molecules24071357] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 03/30/2019] [Accepted: 04/01/2019] [Indexed: 02/07/2023] Open
Abstract
The wild mushroom Lactarius deliciosus from China was studied for the first time to obtain information about its chemical composition, antioxidant, and antihyperglycemic activities. Nutritional value, dietary fiber, fatty acids, metal elements, free sugars, free amino acids, organic acids, flavor 5′-nucleotides, and volatile aroma compounds were determined. Potential antioxidant and antihyperglycemic activities were also tested by investigating 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals scavenging activities, ferric ion reducing activity, as well as α-amylase and α-glucosidase inhibitory activities using ethanol and aqueous extracts. The results showed that L. deliciosus was a good wild mushroom with high protein, carbohydrate, and dietary fiber contents, while low in fat and calorie, extensive unsaturated fatty acids contents, with negligible health risks about harmful metal elements. Twenty kinds of free amino acids were detected with a total content 3389.45 mg per 100 g dw. Flavor 5′-nucleotides including 5′-CMP, 5′-UMP, 5′-IMP, and 5′-AMP were 929.85, 45.21, 311.75, and 14.49 mg per 100 g dw, respectively. Mannitol (7825.00 mg per 100 g dw) was the main free sugar, and quininic acid (729.84 mg per 100 g dw) was the main organic acid. Twenty-five kinds of volatile aroma compounds were identified, acids (84.23%) were the most abundant compounds based on content, while aldehydes (15 of 25) were the most abundant compounds based on variety. In addition, both ethanol and aqueous extracts from L. deliciosus exhibited excellent antioxidant activity. While in antihyperglycemic activity tests, only ethanol extracts showed inhibitory effects on α-amylase and α-glucosidase.
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Affiliation(s)
- Zhou Xu
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Liang Fu
- Dazhou Institute of Agricultural Sciences, Dazhou 635000, China.
| | - Shiling Feng
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Ming Yuan
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Yan Huang
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Jinqiu Liao
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Lijun Zhou
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Hongyu Yang
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Chunbang Ding
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
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34
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Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers. Food Res Int 2018; 113:465-473. [DOI: 10.1016/j.foodres.2018.07.041] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 07/18/2018] [Accepted: 07/28/2018] [Indexed: 11/18/2022]
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35
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Wang S, Yang R, Li H, Jiang J, Zhang L, Zhang Q, Li P. Evaluation and comparison of in vitro antioxidant activities of unsaponifiable fraction of 11 kinds of edible vegetable oils. Food Sci Nutr 2018; 6:2355-2362. [PMID: 30510736 PMCID: PMC6261224 DOI: 10.1002/fsn3.823] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 08/30/2018] [Accepted: 09/09/2018] [Indexed: 01/11/2023] Open
Abstract
The radical scavenging capabilities of the extracts from eleven edible vegetable oils were investigated by using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3- ethylbenzothiazoline-6-sulfonic acid (ABTS), and ferric reducing ability of plasma (FRAP) assays. The results indicated that rapeseed oil and sesame oil showed higher radical scavenging abilities than other vegetable oils. When the radical scavenging capabilities of the extracts from virgin camellia oils and commercially available refined camellia oils were evaluated by FRAP assay, the results showed that the antioxidant capabilities of the former were higher than the latter. Therefore, it is recommended that moderate refining processes should be taken to minimize the loss of antioxidant components and people consume virgin oils or less processed edible vegetable oils for higher antioxidant activities.
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Affiliation(s)
- Sujun Wang
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Key Laboratory of Biology and Genetic Improvement of Oil CropsMinistry of Agriculture and Rural AffairsWuhanChina
| | - Ruinan Yang
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Key Laboratory of Biology and Genetic Improvement of Oil CropsMinistry of Agriculture and Rural AffairsWuhanChina
| | - Hui Li
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Quality Inspection and Test Center for Oilseed ProductsMinistry of Agriculture and Rural AffairsWuhanChina
| | - Jun Jiang
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Quality Inspection and Test Center for Oilseed ProductsMinistry of Agriculture and Rural AffairsWuhanChina
| | - Liangxiao Zhang
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Quality Inspection and Test Center for Oilseed ProductsMinistry of Agriculture and Rural AffairsWuhanChina
- Key Laboratory of Detection for MycotoxinsMinistry of Agriculture and Rural AffairsWuhanChina
- Hubei Collaborative Innovation Center for Green Transformation of Bio‐ResourcesWuhanChina
| | - Qi Zhang
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan)Ministry of Agriculture and Rural AffairsWuhanChina
| | - Peiwu Li
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Quality Inspection and Test Center for Oilseed ProductsMinistry of Agriculture and Rural AffairsWuhanChina
- Key Laboratory of Detection for MycotoxinsMinistry of Agriculture and Rural AffairsWuhanChina
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan)Ministry of Agriculture and Rural AffairsWuhanChina
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Optimization of Ultrasound-Assisted Extraction of Flavonoids from Olive ( Olea europaea) Leaves, and Evaluation of Their Antioxidant and Anticancer Activities. Molecules 2018; 23:molecules23102513. [PMID: 30274358 PMCID: PMC6222376 DOI: 10.3390/molecules23102513] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2018] [Revised: 09/29/2018] [Accepted: 09/29/2018] [Indexed: 11/17/2022] Open
Abstract
Olea europaea leaves are the major byproduct of olive farming. In this study, ultrasound-assisted extraction of flavonoids from olive leaves was optimized using response surface methodology, and the flavonoid compounds and their antioxidant and anticancer activities were investigated by high performance liquid chromatography. The results showed that the optimized conditions for achieving the maximum yield of flavonoids (74.95 mg RE/g dm) were 50 °C temperature, 270 W power, 50 min time, and 41 mL/g liquid-solid ratio. There was a significant difference in the total flavonoid content between the aged and young leaves harvested in April and July, and six main components were quantified. Among them, luteolin-4’-O-glucoside was the most predominant flavonoid compound, followed by apigenin-7-O-glucoside and rutin. Olive leaves also contained small amounts of luteolin, apigenin, and quercetin. Additionally, excellent antioxidant activity was exhibited when tested with the DPPH assay; superoxide radical-scavenging ability and reducing power was also tested. The anticancer activity of the flavonoids was assessed using HeLa cervical cancer cells, and it was observed that increasing concentrations of olive leaf flavonoids resulted in decreased cancer cell viability. These results suggest that the flavonoids from olive leaves could be used as a potential source of natural antioxidants for the pharmaceutical and food industries.
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37
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History, Distribution, and Potential of the Olive Industry in China: A Review. SUSTAINABILITY 2018. [DOI: 10.3390/su10051426] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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38
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Borges TH, Pereira JA, Cabrera–Vique C, Seiquer I. Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.07.059] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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